Beef ‘N’ Egg Pockets

Name: Beef ‘N’ Egg Pockets
Ingredients: 2 cups all-purpose flour; 2-1/2 teaspoon baking powder; 1 teaspoon salt; 2/3 cup shortening; 2/3 cup whole milk; 1/2 pound ground beef; 1 medium onion, chopped; 1 medium tomato, seeded and chopped; 1 hard-boiled large egg, finely chopped; Salt and pepper to taste

10 ingredients

5 steps

Ingredients

2 cups all-purpose flour
2-1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup shortening
2/3 cup whole milk
1/2 pound ground beef
1 medium onion, chopped
1 medium tomato, seeded and chopped
1 hard-boiled large egg, finely chopped
Salt and pepper to taste

Directions

1

In a large bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until a ball forms. Cover and refrigerate.
2

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato, egg, salt and pepper.
3

Roll out pastry into an 18x9-in. rectangle; cut into 3-in. squares. Place a rounded tablespoonful of filling in the center of each square. Fold in half, forming triangles; crimp edges to seal. Place on greased
4

.
5

Bake at 400° for 15-20 minutes or until golden brown.